VOLATILE FLAVOR COMPOUNDS FROM SHALLOTS

被引：31

作者：

WU, JL

CHOU, CC

CHEN, MH

WU, CM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb10133.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：606 / 608

页数：3

共 8 条

[1]

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[2] ORGANIC SULFUR-COMPOUNDS FROM FATTY ALDEHYDES, HYDROGEN-SULFIDE, THIOLS, AND AMMONIA AS FLAVOR CONSTITUENTS [J].

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TAKKEN, HJ .

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[3] FLAVOR COMPONENTS OF ONION OIL [J].

BRODNITZ, MH ;

POLLOCK, CL ;

VALLON, PP .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (04) :760-+

[4]

DEMBELE S, 1973, ANN TECHNOL AGR, V22, P121

[5] VOLATILE FLAVOR COMPONENTS OF LEEK [J].

SCHREYEN, L ;

DIRINCK, P ;

VANWASSENHOVE, F ;

SCHAMP, N .

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[6]

1980, COMPILATION MASS SPE

[7]

1974, EIGHT PEAK INDEX MAS

[8]

1975, OFFICIAL METHODS ANA, P344

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